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CASTELLANOS-FUENTES, ADRIANA P.; GENEVOIS, CAROLINA E.; FLORES, SILVIA K.; DE ESCALADA PLA, MARINA F.

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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2023 vol. 58 p. 6855 - 6861

OJEDA, LOURDES GEORGINA ITATI; GENEVOIS, CAROLINA ELIZABETH; BUSCH, VERÓNICA MARÍA

Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread

Heliyon; Año: 2023 vol. 9 p. 1 - 10

BRELIS LUCIA; CAROLINA GENEVOIS E.; PRIMOST DANIEL; BUSCH VERÓNICA MARÍA

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Biology and Life Sciences Forum; Año: 2023 vol. 26 p. 53 - 53

IRIGOYTIA KAREN F.; PARODI MARIA BELEN; ESPOSITO NANCY N.; DE ESCALADA PLA MARINA F.; CAROLINA GENEVOIS E.

Sensory profile of gluten-free breads based on alternative commercial flours

Biology and Life Sciences Forum; Año: 2023

IRIGOYTIA, M.B.; IRIGOYTIA, K.; SOSA, N.; DE ESCALADA PLA MARINA; GENEVOIS, C.

Blueberry by‐product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2022

CASTELLANOS FUENTES A. P.; CORTES NAZARENO; GENEVOIS CAROLINA E.; FLORES SILVIA K.; DE ESCALADA PLA MARINA F.

Soybean extruded by-products as substrate for obtaining food ingredient containing probiotics

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2022

GENEVOIS, C. E.; DE ESCALADA PLA, M. F.

Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: .; Año: 2021 vol. 247 p. 1477 - 1488

DE ESCALADA PLA MARINA F.; FLORES SILVIA K.; GENEVOIS CAROLINA E.

Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron

FOOD SCIENCE AND HUMAN WELLNESS; Lugar: Amsterdam; Año: 2020

CASTELLANOS FUENTES, ADRIANA P.; GENEVOIS, CAROLINA E.; FLORES, SILVIA K.; DE ESCALADA PLA, MARINA F.

Valorisation of soy by-products as substrate for food ingredients containing L. casei through solid state fermentation

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2020 vol. 132

GENEVOIS, CAROLINA E.; GRENÓVERO, SILVIA ; DE ESCALADA PLA, MARINA F.

Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2020 vol. 58 p. 3913 - 3923

GENEVOIS CAROLINA E.; PIENIAZEK, FACUNDO; MESSINA, VALERIA; FLORES SILVIA K.; DE ESCALADA PLA MARINA F.

Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2019 vol. 105 p. 23 - 29

GENEVOIS, CAROLINA ELIZABETH; CASTELLANOS FUENTES, ADRIANA PATRICIA; FLORES, SILVIA KARINA; DE ESCALADA PLA, MARINA F

Functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient.

FOOD & FUNCTION; Año: 2018 vol. 9 p. 5697 - 5706

GENEVOIS CAROLINA E.; DE ESCALADA PLA MARINA F.; FLORES SILVIA K.

Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2017 vol. 79 p. 34 - 41

GENEVOIS CAROLINA; FLORES SILVIA; DE ESCALADA PLA MARINA

Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei

JOURNAL OF FUNCTIONAL FOODS; Año: 2016 vol. 23 p. 210 - 219

CAROLINA GENEVOIS; MARINA DE ESCALADA PLA; SILVIA FLORES

Application of edible coatings to improve global quality of fortified pumpkin

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; Lugar: Amsterdam; Año: 2015 vol. 33 p. 506 - 514

GENEVOIS CAROLINA; FLORES SILVIA; DE ESCALADA PLA MARINA

Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 58 p. 563 - 570

OLAGNERO GABRIELA; ABAD ANDREA; BENDERSKY SILVIA; GENEVOIS CAROLINA; GRANZELLA LAURA; MONTONATI MARA

Alimentos Funcionales: Fibra, Prebióticos, Probióticos y Simbióticos.

DIAETA; Lugar: Ciudad Autónoma de Buenos Aires; Año: 2007 vol. 25 p. 20 - 33

OLAGNERO GABRIELA; GENEVOIS CAROLINA; IREI VERÓNICA; MARCENADO JOSEFINA; BENDERSKY SILVIA

Alimentos Funcionales: conceptos, definiciones y marco legal globa

DIAETA; Lugar: Ciudad Autónoma de Buenos Aires; Año: 2007 vol. 25 p. 31 - 39